Lets compare vitamin content per 14 ounces of Boiled Japanese Chestnuts vs Tomatoes in Juice with Salt:
Boiled and Steamed Japanese Chestnuts have 2.1 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 20 times more Vitamin A, 4.6 times more Vitamin B1, 1.3 times more Vitamin B3, 1.6 times more Vitamin B5 and 1.3 times more Vitamin C than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B2 and Vitamin B6 per 14 oz.
Both Boiled and Steamed Japanese Chestnuts as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Japanese Chestnuts vs Tomatoes in Juice with Salt:
Boiled and Steamed Japanese Chestnuts have 3.9 times more Copper, 1.8 times more Magnesium, 8.5 times more Manganese, 1.5 times more Phosphorus and 3.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 3 times more Calcium, 1.6 times more Potassium and 23 times more Sodium than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Steamed Japanese Chestnuts have 3.5 times more Energy and 3.6 times more Carbohydrate than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Boiled and Steamed Japanese Chestnuts and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Protein per 14 oz.
Both Boiled and Steamed Japanese Chestnuts as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.